Author
Topic: Squash recipes (Read 8252 times)

2-3 Acorn squash (slice ends so they will sit flat and then slice in half, scoop seeds and place meat side down in a baking pan with 1/2 - 1 inch of water)Bake at 350(We had monsters - they took 1.5hrs, smaller ones may only need 30-45 minutes)

Stuffing1/2 cup of mixed rice blend (I used Lundberg)1/2 cup of wild rice(Both took 45-50 minutes to cook so I mixed them together and subbed 1/2 cup of water needed for veggie broth)

In another pan brown (I just boiled with a little veggie broth)1 onion diced3-4 cloves of garlic chopped2 apples chopped1/2 cup of raisins (I will add more next time, but my family adores raisins)3-4 stalks of celery1 portobella mushroom cap or 1/2 package of sliced mushrooms diced

Mix with cooked rice mixture.Salt to taste(I totally forgot spices - Em started screaming at this point)1/4 tsp of sage1/8 tsp of pepper, marjoram, thyme1/2 cup of chopped parsley(My recipe also called for 1/2 cup of pecans)

Flip over acorn squash about 15 minutes before they finish cooking and fill with stuffing mixture. Cook for additional 15 minutes. (We did have leftover stuffing mixture which I served at the table without baking - it disappeared quickly).

DH added a sprinkling of brown sugar to the boys mixtures - it was awesome without though. And if you are looking to add meat to this meal, my MIL and I think crumbled sausage would be awesome.

DS1 was so so on it and Em was wary but loved when my MIL fed her as long as it had a raisin in every bite. DS2 wants me to serve it to him for breakfast, lunch and dinner LOL The adults really enjoyed it and I think I have found a versatile stuffing mixture that will satisfy all allergy needs

Butternut Squash and Apple Soup(When I make vegan, I use vegetable broth and skip the chicken)

2 Butternut Squash3-4 Granny Smith apples cubed (I have used a variety, most like tart to offset the sweet of the squash)1-2 onions dicedChicken (I buy bags of flash frozen so I use the same amount of meat my family will eat in one serving)1 carton of broth (chicken or vegetable)Pumpkin pie spices (or think in that direction)Salt to taste

Preheat oven to 350 (I try to cook the squash earlier in the day because it is easier to handle cooled when scooping for the soup)Half and scoop out the seeds of 2 butternut squashes (use a mallet to help me get the knife through)Prick skin with forkPlace meat side down on a baking panBake for 30-45 minutes

Brown onions and apples in oil (or butter) until onions are translucentAdd carton of broth and chickenAllow chicken to cook through (I will add more water if needed to cover chicken, but not an abundance)When squash is done, scoop out the meat and add to soup.Using a stick blender or blender, achieve the consistency you are looking for (ours comes out like baby food mush).Add spices.

Enjoy

Other recipes have you skip the roasting of the squash by peeling and adding to the water. My SIL and I agree that the roasting adds something.

3 cups of water or broth2 T soy sauce (I honestly forgot this but could see how it would add a good taste)2 onions, chopped2 red bell peppers, diced4-8 garlic cloves, minced1 pound squash (recipe called for kabocha, I used butternut)1/2 package of chopped mushrooms or portobella mushroom cap chopped1 15oz can of chopped tomatoes2T Mexene seasoning (or 1.5tsp chili powder, 1/2 tsp cumin, 1/4tsp black pepper)1 15oz can of kidney beans (if you like beans you can double it or add diced potatoes instead)1 can of corn (recipe called for 1.5 cups of fresh or frozen)

Heat 1 cup of water/broth and soy sauce in a large pot, then add the onion, bell pepper and garlic and cook over medium heat until the onion is translucent and most of the water evaporates.

Cut the squash in half and remove it's seeds, then peel and cut into 1/2 inch cubes (I will be honest that my knife skills stink and this was hard - next time I think I will micro cook it half the time to make peeling easier). Add squash (and cubed potatoes if you use them), mushrooms and remaining water/broth to the onion mixture, along with the tomatoes in juice and the spices. Cover and simmer until the squash is just tender when pierced with a fork (about 20 minutes). Add the kidney beans and corn and heat.

I served it with quinoa (I subbed 1/2 of the water with remaining broth). Could use rice or potatoes (if you don't use in the stew). Chicken would taste good in this meal.

My MIL and I liked this one, as did the boys. It was a little heavy on strangeness for Em (I should really switch seats with my MIL who can turn on the charm to get Em to eat). DH liked it, but didn't care for the quinoa. Honestly when made with the broth, the quinoa almost tasted like brown rice (DH doesn't care for rice unless it's in a pudding though).

Trying the squash soup. On the stove now. Just cubed and added the butternut to the water with the onions and apples. it was already peeled and cut in large chunks, so I could not roast in in halves. Also didn't want to dirty more dishes, hehe.

We adapt it for our allergens (so in this recipe, no sage, no celery, and pf walnuts, but we rarely have those).

There's another recipe for acorn squash with an apple and cottage cheese filling.

Or what I mentioned above, I would balance out the fruit. So two of the three: apples, cranberries, raisins. Plus sauteed onions or shallots, mushrooms, fennel (we use in place of celery), pf pecans or sunflower seeds, garlic, squash bits.